Lamb served Greek salad and tzatziki dressing

Lamb and Mutton SA
4 servings
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Leftover lamb done well with a fresh Greek-style salad and creamy tzatziki dressing. Brought to you by Lamb and Mutton SA.

By Independent Contributor January 03 2022
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Ingredients (16)

For the Greek salad
1/2 cucumber
1/2 punnet cherry tomatoes
1/2 red onion
handful black olives
1 wheel feta cheese
olive oil — to serve
dried oregano — to serve
salt and black pepper — to serve
For the Tzatziki dressing
125 ml Greek yoghurt
1/2 lemon — zest and juice
1 garlic clove — minced
60 ml fresh dill — finely chopped
3 tbsp olive oil
salt and black pepper — to season
To serve
leftover leg of lamb
pita breads — toasted
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Method:

Greek salad
Roughly chop the cucumber, halve the cherry tomatoes and thinly slice the red onion. Add all the veggies to a bowl, place the wheel of feta in the center and place the olives on top. Sprinkle with the oregano, olive oil, black pepper and salt before serving.

Tzatziki dressing
Mix all ingredients together and season to taste.

Place the salad, tzatziki dressing, cold leg of lamb slices and toasted pita breads in the middle of the tale. Let everyone build their own plate, family style.

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.

 



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